The Weeknight Table

Ingredients
Bakery
4 large croissants, torn into large chunks

Produce
3 cups fresh or frozen peaches, sliced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon orange zest

Dairy
2 cups heavy cream
1 cup whole milk
1/2 cup butter, melted

Pantry / Baking
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Liquor / Bar

2 tablespoons Hennessy Cognac

For the Hennessy Citrus Glaze
Pantry
1 cup powdered sugar

Produce
1 tablespoon lemon juice
1 teaspoon orange zest

Liquor / Bar

1–2 tablespoons Hennessy Cognac

Instructions
Preheat oven to 350°F.

In a saucepan, combine peaches, brown sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt. Cook over medium heat for about 8–10 minutes until the peaches soften and release their juices. Set aside.

In a separate bowl, whisk together heavy cream, milk, melted butter, granulated sugar, cornstarch, vanilla, citrus zests, and Hennessy. This is your egg-free custard base—the cornstarch is what’s going to help it set.

Add torn croissants to a large mixing bowl. Pour the custard mixture over the croissants and gently fold to soak. Let it sit for about 10–15 minutes so everything absorbs.

Pour half of the mixture into a greased baking dish. Spoon half of the peaches over it. Repeat with remaining croissant mixture and peaches.

Bake for 40–45 minutes, or until the top is golden and the center is set. It should jiggle slightly but not be wet.

Let it cool for at least 15 minutes before glazing.

For the glaze, whisk together powdered sugar, lemon juice, orange zest, and Hennessy until smooth and pourable. Drizzle over the warm bread pudding.